Tangy Tabbouleh Salad

Grace Parisi's version of this classic Middle Eastern salad is a favorite at F&W because it's got lots of greens, and the bulgur is just the right texture. Recipe By: Grace Parisi

Total Time: 0:45

Level:
Moderate

Serves:
6

Ingredients

1 c. medium bulgur

hot water

¼ c. fresh lemon juice

¼ c. extra-virgin olive oil

1 lb. plum tomatoes

4 scallions

⅓ c. finely chopped flat-leaf parsley plus 1/3 cup whole leaves

⅓ c. finely chopped mint

Salt and freshly ground pepper

Directions

In a large bowl, cover the bulgur with 2 inches of hot water and let soak for 20 minutes. Drain the bulgur in a fine sieve, pressing hard to release any excess water. Wipe out the bowl.

In the large bowl, whisk the lemon juice with the olive oil. Add the bulgur, tomatoes, scallions, chopped parsley and whole parsley leaves and mint. Season with salt and pepper and toss. Let stand for 10 minutes before serving.